Mexican Cauliflower Rice Bowl with Pico de Gallo
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
Grocery list: Cauliflower, Olive oil, Onion, Bell pepper, Garlic, Tomatoes, Cilantro, Lime. GI: Cauliflower (low), Onion (low), Bell pepper (low), Tomatoes (low).
Ingredients
1 medium head cauliflower (or 4 cups riced cauliflower), 1 tablespoon olive oil, 1/2 cup diced onion, 1/2 cup diced bell pepper, 2 cloves garlic minced, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1 lime juiced, Salt and pepper to taste
Instructions
1. Rice the cauliflower in a food processor. 2. Heat the olive oil in a large skillet over medium heat. 3. Add the onion, bell pepper, and garlic to the skillet and sauté until softened. 4. Add the riced cauliflower to the skillet and cook for about 5 minutes, until it's softened and beginning to brown. 5. While the cauliflower is cooking, mix together the tomatoes, cilantro, and lime juice to make the pico de gallo. 6. Season the cauliflower rice with salt and pepper to taste. 7. Serve the cauliflower rice topped with the pico de gallo.
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